Botulism is a life threatening paralytic disease. The bacterium that causes botulism only becomes dangerous after it produces a toxin in a low acid, oxygen-free environment. Sources of botulism include improperly processed home canned foods (vegetables, meats, fruits, pickles), and occasionally improperly preserved commercial products.

To avoid botulism:

Avoid bent, bulging or broken cans, or cans with leaky seal

Do not eat any food that explodes from a can when opened

Never taste food you think might be bad

Don’t count on cooking to kill the toxin

If you’re not sure about a product, throw it out

Symptoms of botulism are not like those of other food poisonings. Botulism causes toxic effects to the muscle and nervous systems. Symptoms usually develop 12 to 36 hours after eating contaminated food but have been reported as early as three hours and as late as 14 days. Initial symptoms include blurred or double vision, a dry sore throat, and droopy eyelids. Other symptoms may include difficulty swallowing, difficulty breathing, weakness and paralysis.

Botulism may become life-threatening if the muscles used in breathing become paralyzed. Nausea, vomiting, and diarrhea, which are typical in most food poisonings, may not be present in botulism food poisoning. Consequently, those people who expect these symptoms may wait too long to get help and suffer a more severe illness.

Infant botulism is characterized by constipation, rapid heart rate, weakness, difficulty in feeding, head lag, and decreased ability to protect airway. The disease is more common in spring and summer, and is rare in winter.

Infant botulism has been linked to the ingestion of honey. The US Center for Disease Control advises against giving honey to infants under the age of six months. The Honey Industry Council extends that to one year.
   

Salmonella food poisoning is caused by eating improperly prepared or unrefrigerated beef, pork, poultry, shellfish, bakery products, and dairy products. Handling pet turtles can also be a source of salmonella.

Symptoms usually occur 12-36 hours after exposure, but can occur within three hours. Symptoms include fever, headache, weakness, abdominal cramps, vomiting, and watery, foul-smelling diarrhea.
  

Staphylococcal food poisoning results when foods are left too long at room temperature. Most foods will support bacterial growth, especially custard-filled pastries, mayonnaise, ham, poultry, and potato and egg salads.

Symptoms usually develop 1-6 hours after eating contaminated food. Vomiting is the most common effect, followed by abdominal pain and diarrhea. Headaches are common. Weakness and dizziness may also occur.

For Poisoning Emergencies Call
1-800-222-1222 V/TTY